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Macaroon Soufflé




Source of Recipe


Internet


List of Ingredients




1 dozen macaroons, crumbled
1 cup milk
3 egg yolks, beaten
3 egg whites, beaten until stiff
1/2 cup chopped fresh fruit
1/2 pint whipping cream


Recipe



Scald macaroons in milk, pour gradually over beaten egg yolks and cook over hot water until slightly thickened. Fold into the mixture the stiffly beaten egg whites and bake in a buttered mold set in a pan of water. Bake at 375° about 20 minutes. Turn out and sprinkle with chopped fresh fruits and surround with whipped cream.
Serves 6.